Clay Casserole Pot with Lid

A coarse pottery casserole with a lid — a clay pot in the tradition that predates every metal pan in the kitchen. Clay heats slowly and releases that heat slowly too, which is exactly what a stew, a braise or a pot of rice porridge wants: long, gentle, even, with no scorching against a hot metal base.

The unglazed body breathes slightly as it cooks, so moisture circulates rather than condensing and dripping back the way it does under a metal lid. Rice comes out with a proper crust at the base, braises come out tender rather than shredded. It goes from hob to table as the serving dish.

Why you'll love it

• Slow, even heat — the way braises and stews are supposed to cook.
• Breathable clay body — moisture circulates instead of pooling.
• Hob to table — it's the serving dish as well as the pot.
• Holds heat at the table — food stays hot through a long meal.

Details

• Material: coarse pottery clay
• Includes: lid
• Ideal for: stews, braises, claypot rice, congee, soups

Clay hates sudden temperature change. Start it on a low flame and bring the heat up gradually, never put a hot pot onto a cold wet surface, and don't take it straight from the fridge to the hob — thermal shock cracks clay.